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Crockpot Mandarin Chicken Recipe


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     Crockpot Mandarin Chicken

Category   Entrees - Maindishes
Sub Category   None

1 broiler/fryer chicken - 3 to 3 1/2 lbs. cut up and skin removed
2 cups water
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup low sodium soy sauce
1/4 cup frozen orange juice concentrate-make sure USA!
2 teaspoons ground mustard
1 teaspoon pepper
1 teaspoon ground ginger
1 teaspoon garlic powder
1 tablespoon cornstarch (you can use rice or potato starch flour)
1/2 cup cold water
11 ounces mandarin oranges, drained
1/2 cup whole pitted ripe olives (I hate olives-never use)
2 tablespoon chopped green peppers (I get frozen chopped-easy prep)
Hot cooked rice

Place chicken in a lrage resealable plastic bag or glass dish. In a bowl, combine eater, ketchip, brown sugar, soy sauce, orange juice concentrate, mustard, salt pepper, ginger and garlic powder. Pout half over the chicken. Cover chicken and remaining marinade - refigerate for 8 hours or overnight. Drain chicken and discard marinade that was in bag/bowl.
Place chicken in a slow cooker. Add reserved marinade. Cover and cook on low for 7-8 hours. Combine cornstarch and cold water until smooth. Stir into the chicken mixture. Add oranges, olives and green pepper. Cover and cook on high for 30 minutes or until thickened. Serve over rice.

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